I have some other ideas I picked up from the amazing meal at Custom House Tavern in Chicago:
– a roasted carrot risotto flavored with caraway seeds, including pistachios and accompanied by a lemon-flavored carrot puree.
– lemon-flavored polenta, or even polenta cooked risotto-style, with Parmesan and lemon. A nice accompaniment to roasted vegetables.

The menu of Native Foods, a vegan fast food restaurant, is also worth exploring – there are some ideas there for salads (like the samosa salad) that might be worth exploring.

Do you have a recipe that includes mango-cilantro-lime? I’d be grateful if you share it with me!